Blackeyed Pea Casserole Recipes

Steps:

• In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain., In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
• Preheat oven to 350 degrees F.
• Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
• Combine all ingredients thoroughly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
• Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.
• Bake in the preheated oven until heated through, about 30 minutes.

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.
• Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.
• In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
• Bake casserole 40 to 50 minutes or until light golden.

Steps:

• First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
• Pour in the water and black-eyed peas, mix well. Add the seasonings.
• Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
• For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier.
• While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°F.
• In a 2-qt baking dish, mix the mushroom soup and yogurt together.
• Blend the soy sauce in next.
• When the soy sauce is incorporated in the cream sauce, add the spices.
• Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
• Mix the greenbeans in too.
• Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.

Steps:

• 1. Preheat oven to 350 degrees. Saute ground chuck with onion and green pepper. Drain grease and place in cassserole dish.
• 2. Add peas and tomatoes. Mix well. Top with grated cheese. Pour prepared cornbread mix over top of all.
• 3. Bake in 350 degree oven for 35 minutes.

Steps:

• 1. Preheat oven to 450º. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add onion and bell peppers; cook until softened, stirring occasionally, approximately 4 minutes. Remove from pan. Add beef to pan; cook until browned and crumbly, approximately 5 minutes. Drain beef, if necessary. Stir in onion mixture, cumin, garlic powder, chili powder, black pepper, salt, peas and tomatoes. Remove from heat. Sprinkle with 1 cup cheese. 2. In a medium bowl, combine cornbread mix, milk and remaining 1/4 cup cheese; whisk until smooth. Pour batter over cheese layer, leaving approximately a 1/2-inch border. 3. Bake until cornbread is golden brown, 13 to 15 minutes. Lightly cover with aluminum foil during last 2 minutes of baking time to prevent excess browning, if necessary. Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Bring a large saucepan of water to boil.
• Add Squash. Return to a boil, reduce heat and cook until tender.
• Drain and mash.
• Stir in eggs, crumbs, butter, sugar, salt, onion and pepper.
• Spoon mixture into greased casserole dish.
• Sprinkle a light layer of bread crumbs on top.
• Bake 30 to 40 minutes or until lightly browned.

Steps:

• 1. Preheat large deeps skillet over med-hi heat. Pour in EVOO. Heat till shimmery. Add onion, jalepenos and celery, saute till onions translucent. Lower heat to med. Add garlic. Saute 2 minutes. Now add jalepenos. Add ground beef; S & P to taste. Break up beef and saute till brown. Drain in a colander, if needed. Return it back to pan, set aside
• 2. In the meantime in a 2qt saucepan over med-hi heat, add EVOO. Heat till shimmery. Lower heat to med and add rice, stirring constantly till it turns light brown. Add broth slowly; add S & P, and butter. Turn oven on @ 350*
• 3. When rice comes to a boil, lower heat as low as possible, just so rice is simmering. Cover pan with a tight-fitting lid. Continue simmering for 20 minutes ~ do not stir during cooking time. Remove from heat when time is up.
• 4. In the pan with meat in it, pour in black-eye peas and Rotel, Fold in and put over med heat till hot. Now fold in rice gently. Adjust seasoning, if needed.
• 5. Spray 13x9 baking dish with cooking spray. Pour casserole into pan. Lay slices of cheese side by side until casserole is covered. Bake in oven until cheese is browning around the edges of the pan. Remove from oven and allow to sit for 10-15 minutes.
• 6. ~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~